CELERY SOUP
1½ cups cut celery stalks and leaves
1 cup water
3 cups rich milk and 1 cup chicken or meat broth, or 4 cups rich milk and 2 bouillon cubes (chicken flavor)
3 tablespoons Minute Tapioca
1½ teaspoons salt
¼ teaspoon celery salt
Dash of Cayenne
¼ teaspoon scraped onion
3 tablespoons butter
Cook celery in water 10 minutes. Combine with milk mixture. Minute Tapioca, salt, celery salt, Cayenne, and onion in top of double boiler. Place over rapidly boiling water, bring to scalding point (allow 5 to 7 minutes), and cook 5 minutes, stirring frequently. Add butter. Serves 4 to 6.